In a large cast-iron skillet or heavy-bottomed pan, heat the olive oil over medium-high heat until it’s hot and shimmering (but not smoking).
Once the oil is hot, carefully place the steaks in the pan. Let them sear undisturbed for about 3-4 minutes on each side for medium-rare. Adjust the time if you prefer a different level of doneness (see below for doneness times).
Add Flavor:
After flipping the steak, add the crushed garlic and fresh thyme (or rosemary) into the pan.
Add 1 tablespoon of butter to the pan and tilt the pan slightly to let the butter melt. Spoon the melted butter over the steaks for added flavor. Continue cooking for another 3-4 minutes, depending on how thick your steak is and your desired doneness.
Check Doneness:
For Medium-Rare: 130°F (about 6-7 minutes total)
For Medium: 140°F (about 7-8 minutes total)
For Medium-Well: 150°F (about 8-10 minutes total)
Use a meat thermometer to check the internal temperature for precision.
Rest the Steak:
Once the steaks reach your desired doneness, remove them from the skillet and place them on a plate. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the steak.
Serve:
Slice the ribeye against the grain and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Tips:
Don’t overcrowd the pan: If you’re cooking multiple steaks, do them in batches to ensure even searing.
Use high heat: Searing at a high temperature helps create a flavorful crust.
Rest your steak: Don’t skip this step! Resting the steak ensures it stays juicy.
Now you’ve got a foolproof ribeye steak recipe that will never let you down. Enjoy!
